Courgette casserole

Name: Courgette casserole
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 250.00 g courgettes sliced; 45.00 ml butter; 2.00 garlic cloves, crushed; 410.00 g tinned tomatoes whole; 10.00 ml sugar; salt; freshly ground black pepper; 250.00 ml sour cream; 60.00 g breadcrumbs brown; 5.00 ml paprika; 15.00 ml almonds chopped; 50.00 g cheddar cheese grated

4 servings

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By Food24 November 03 2009

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Ingredients (12)

250.00 g	courgettes — sliced
45.00 ml	butter
2.00	garlic — cloves, crushed
410.00 g	tinned tomatoes — whole
10.00 ml	sugar
	salt
	freshly ground black pepper
250.00 ml	sour cream
60.00 g	breadcrumbs — brown
5.00 ml	paprika
15.00 ml	almonds — chopped
50.00 g	cheddar cheese — grated

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Method:

Preheat the oven to 180 ºC (350 ºF). Sauté the courgettes in 20 ml of the butter in a saucepan until brown on both sides. Transfer to a greased ovenproof dish. Add the remaining butter to the saucepan and sauté the garlic. Add the tomatoes and sauté for a few minutes more. Season with sugar, salt and pepper. Add the sour cream, breadcrumbs, paprika and almonds and simmer for another 5 minutes or until the sauce has thickened. Spoon over the courgettes and sprinkle the cheese on top. Bake until the cheese has melted and the dish is cooked through. Serves 4-6.